Corn Chowder for a Crowd

This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

Step: 1

Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

Step: 2

Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

Step: 3

Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Per Serving: 202 calories; protein 5.9g; carbohydrates 19.6g; fat 13.5g; cholesterol 49.3mg; sodium 460.1mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.